Grilled Halibut with Olive Bagna Cauda

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1/4 cup olive oil

4 tablespoons (1/2 stick) unsalted butter

2 teaspoons anchovy paste 

2 cloves garlic, smashed and peeled 

1/3 cup pitted mixed olives, chopped

1/4 cup teardrop tomatoes, halved 

2 tablespoons chopped fresh Italian parsley


Four 6-ounce skinless halibut fillets

1 teaspoon kosher salt 

2 teaspoons olive oil 


  1. Preheat a grill or grill pan to medium high.
  2. For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
  3. For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
  4. Transfer the fish to a serving platter and spoon the bagna cauda over the top.
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